I saw these cookies over on Cookies and Cups a few months ago, and immediately added them to my “To Bake” list. Especially because my classic Peanut Butter Cup Cookies are Ryan’s absolute favorite, and since having a baking blog isn’t always conducive to me baking the same recipe over and over, this offered a great opportunity to appease him and make some mini’s too for a fun new blog post. Aren’t they adorable??
I’ve included a picture with my awkwardly photographed hand below so you can see just how teeny-tiny they are. I used the mini peanut butter cups from Trader Joes, and tried to use as many of them as possible because they’re outrageously addictive on their own and thus dangerous to keep at home. But wrap some delicious peanut butter cookie dough around them, bake for a few minutes, and they’re absolutely impossible to resist.
It’s not easy rolling 100 tiny balls of dough, so I stopped somewhere after 50 and switched to full sized cookies, but if you have some kitchen helpers, go for it! You’ll also need your team of helpers after rolling out the dough, because the trick is sticking the peanut butter cups in the cookies RIGHT when they come out of the oven so they sink in nicely. This is also why you don’t want to bake 50 of them at a time, even if they’d all fit on one cookie sheet, because there’s no way you’ll get to all of them quickly enough to stick in the peanut butter cups. The baking time is only 3-5 minutes, so it’s not a big deal to just do a few batches.
Mini PB Cup Cookies
Idea adapted from Cookies and Cups
3/4 cup peanut butter
1/2 cup butter
1/3 cup granulated sugar
1/3 cup light brown sugar
3 tbsp milk
1 tsp vanilla extract
1-1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
Mini-mini peanut butter cups (like these)
– Preheat oven to 350 degrees
– Beat peanut butter and butter together until light and fluffy
– Add sugars, egg, milk, and vanilla and beat well
– In a separate bowl, whisk together flour, baking soda, and salt, and then gradually add the dry mixture to the wet with mixer on low speed until dough just comes together
– Shape dough into tiny balls (a little less than 1/2″ in diameter) and place on a cookie sheet. Make sure not to bake too many at once, probably no more than 20.
– Bake cookies for 3-5 minutes, until they’re slightly golden but still soft. Stick a PB cup into each cookie as soon as they come out of the oven and let them sit for 5 minutes before transferring to a plate (mine would have fallen through my wire cooling racks) to cool completely.
I’m really not sure what the yield would be for the full batch of cookies, I only did about 50 tiny ones and then switched to mini-muffin tin-sized cookies, but I’m sure this recipe would yield 200+ tiny cookies if you rolled out the whole batch. Good luck to you if you decide to tackle that!